Strawberry Avocado Spinach Salad
A fresh and vibrant salad featuring strawberries, avocado, spinach, toasted almonds, and a tangy poppyseed dressing, perfect for light lunches or potlucks.
Ingredients
Salad Ingredients
- 6-8 cups tender baby spinach (or mixed salad greens) Use arugula for a peppery note.
- 2 cups fresh strawberries, hulled and sliced
- 1 ripe avocado peeled and diced or sliced
- 1/4 small red onion, thinly sliced Omit for a milder flavor.
- 1/3 cup toasted almonds, roughly chopped Can substitute walnuts or pecans.
- 1/3 cup blue cheese, crumbled Feta or goat cheese can be used as alternatives.
- 1/3-1/2 cup poppyseed dressing Store-bought or homemade.
Instructions
Preparation
- Wash and dry the spinach thoroughly; place in a large salad bowl.
- Hull and slice the strawberries; add them to the bowl.
- Thinly slice the red onion and scatter over the greens.
- Toast almonds in a dry skillet over medium heat until fragrant, about 3–4 minutes, stirring; let them cool and add to the bowl.
- Add the avocado pieces and crumble the blue cheese on top.
- Drizzle poppyseed dressing evenly and toss gently to combine, handling the avocado carefully so it keeps its shape.
- Serve immediately so greens stay crisp and avocado stays bright.
Notes
For added protein, consider adding grilled shrimp or sliced chicken. Keep leftovers undressed in an airtight container for up to 24 hours.